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The Daily Cardinal Est. 1892
Monday, August 08, 2022
UW women to join Team USA

UW women to join Team USA: UW sophomore Hilary Knight will join teammates Meghan Duggan, Erika Lawler and Jessie Vetter on Team USA at the International Ice Hockey Federation World Women's Championship.

Grill up something fresh

Wisconsin weather is fickle to say the least, but if history is any indicator, then we have at least a few more weeks of good grilling weather before unexpected cold days pop up and spoil evening get-togethers. Even if you grilled all summer, neglect not these final precious moments; if you do, you'll be kicking yourself all throughout the long cold winter.  




But hey, make an effort, will ya? Any fool can grab a Party Pack of brats and a few pounds of ground beef and call it a party, but this will inevitably fade from memory like the hundreds of evenings just like it: nothing special, nothing noteworthy. Vegetarians will again be relegated to Capitol Centre Foods, 111 N. Broom, to pick up another green box of flavorless soy patties, grumbling about the misery that comes from being on the fringes of society. 




It needn't be this way. A barbecue does not have to mean anything but red meat, and red meat doesn't have to be simply a vehicle for ketchup and mustard. With a little advance planning, you can do things on the grill your guests would never have thought of, and they'll leave both full and impressed. 




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3 cups water 


2 cloves garlic  


1 1/2 cups bulgur  


2 Tbs. vegetable oil  


1/2 cup scallions, chopped  


1/2 cup carrots, grated  


1/4 cup fresh parsley, chopped  


1/4 cup tahini  


2 Tbs. tomato paste  


2 Tbs. soy sauce  


1 tsp. Dijon mustard  


Ground black pepper 




Bring the water to a boil. While it is heating, use a heavy pan or skillet to saute the garlic and bulgur in the oil on medium-high heat for two minutes, stirring frequently. Add the boiling water. Return to a boil, cover, and reduce heat to low. Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulgur is soft but still chewy.  




When the bulgur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard and pepper. With moistened hands, form the bulgur mixture into six to eight burgers.  




Cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes. For a different flavor and more protein, add one cup of mashed cooked chickpeas to the cooked bulgur along with the other ingredients before forming the burgers. 








1 Tbs. melted butter 


1 tsp. minced garlic 


1 tsp. chili powder 




Combine the butter, garlic and chili powder in a small bowl. Mix well and set aside. Soak the unshucked corn in cool water for 15 minutes, then drain and pull back the husks without removing them at the end. When the fire is ready, place the ears directly on the grill and cook for 20 minutes, making sure the husks do not catch fire.  








1 egg, beaten 


1/4 cup crushed tortilla chips 


3 Tbs. chopped green pepper 


1/4 tsp. chili powder 


1/4 tsp. salt 


1/4 tsp. pepper 


1 lb. ground chicken (or turkey) 


1 ripe avocado, halved, seeded and sliced 


4 slices Monterey Jack cheese  


4 kaiser rolls or hamburger buns 


Lettuce (optional) 


Salsa (optional)  




Combine the egg, tortilla chips, green pepper, chili powder, salt and pepper in a mixing bowl. Add the ground meat and mix well. Shape into 1/4-inch-thick patties. Grill patties on the grill directly over medium-hot coals for 15 to 18 minutes or until no longer pink on the outside. Top each patty with avocado slices and cheese. Grill burgers for one to two more minutes until cheese is melted. Serve with the lettuce and salsa. 








1-2 lbs. beef (preferably from the top round or the tenderloin), cut into 1/4 inch cubes 


1/2 cup peanut butter (creamy)  






1/3 cup ketchup 


1/4 cup soy sauce 


3 Tbs. dark brown sugar 


1 1/2 Tbs. lemon juice 


1 1/2 Tbs. lime juice 


1 Tbs. canola oil 


1 tsp. grated ginger 


1 tsp. minced garlic 


1 small onion, chopped 


1/4 tsp. crushed red pepper flakes 




Whisk the marinade ingredients together in a small bowl with 1/4 cup water. Place the beef in a large resealable bag or a bowl and cover with the marinade, making sure all of the beef is evenly covered. Refrigerate for one to two hours. Remove the meat from the marinade and thread onto skewers, and allow to come to room temperature.  




Grill the skewers until medium rare, about three to five minutes, turning halfway through. Pour the marinade into a saucepan and boil for one minute. Add the peanut butter, return to a boil and whisk until the sauce thickens. Serve with the beef.

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